Kenya Gatomboya – freshness from the Nyeri region
INFO
The Gatomboya Coffee Washing Station takes its name from the nearby village in Kenya’s Nyeri region and is owned by a cooperative that brings together hundreds of smallholder farmers. Most farmers cultivate plots of around one hectare, growing coffee alongside food crops that support their families. Thanks to the region’s high elevations, fertile volcanic soils, and generations of coffee-growing experience, Nyeri is renowned for producing some of Kenya’s most sought-after coffees.
After harvest, the ripe coffee cherries are carefully sorted and processed using the washed method. Following pulping, the coffee undergoes fermentation for approximately 16 to 20 hours before being thoroughly washed in clean water channels. The parchment coffee is then dried on raised African beds for 12 to 20 days, where it is regularly turned and protected from excessive heat. The result is a clean and complex cup that showcases the character of traditional Kenyan varieties such as SL28, SL34, and Ruiru 11, delivering vibrant fruit notes, lively acidity, and a sweet lingering finish.
Try our most popular beans.
Mia Coffee
Kenya, Gatomboya
Juicy and light filter coffee, 250g
Burundi, Gakenke
Juicy and harmonious espresso, 250g
Flow #01, Seasonal Espresso Blend
Sweet and balanced espresso, 250g
Bolivia, Kantutani
Fresh and balanced espresso, 250g
Salvador, Los Angeles
Brew Bags, 7x12g
Don't know how to prepare coffee? Check out our "Learn" section.
Espresso
The correct setting of espresso is an essential skill for every barista. The speed at which ground coffee dissolves in water significantly affects the taste of the final drink. The flavor of espresso depends on the amount of coffee used, the total weight of the drink, and the time it takes to prepare it. By using a simple ratio and a few steps, we can create a perfectly balanced and tasty espresso.
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Pour-Over
With a kettle, dripper, and filter, you can prepare coffee using the pour-over method, which guarantees a clean taste. This method is suitable for various types of coffee, but beans with a light to medium roast and gentle acidity shine the brightest. Among the most recognized pour-over techniques is the V60, which creates a clean flavor and pronounced aroma. This recipe is ideal for one serving of V60.
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French press
The French press is a simple and classic way to prepare coffee. Although it is not always sufficiently appreciated, it can yield great results when used correctly. The coffee grounds are fully immersed in hot water during preparation, which gives the drink an intense sweet flavor. You will especially appreciate this when adding milk, as the strength of the coffee remains intact. The French press is ideal for multiple people and naturally sweet coffees.
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AeroPress
AeroPress is an excellent coffee brewing device that uses high pressure for extraction and delivers a great cup. This means you can use espresso-roasted coffee as well as filter coffee. The AeroPress is a fun device that allows you to easily prepare a single cup of coffee – it is cleaner than a French press but richer in flavor than coffee brewed using the pour-over method.
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Cold Brew
The hot summer months are a great time to prepare our favorite cold brew. This coffee offers a naturally sweet and concentrated flavor, which can be tried with milk or just with ice for refreshment. We recommend coffee beans with a strong flavor and intense sweetness to make the cold brew full of taste. If you don't have a special container, you can prepare it like we do in a French press.
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Moka pot
The moka pot, invented in 1933 by Alfonso Bialetti, is an icon of Italian coffee culture, alongside the classic coffee maker. It is favored for its simple, quick process and the resulting full and sweet flavor. There are many different models, so it is important to adjust the recipe to the size of the pot. We use the standard three-cup version, and here is our method.
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